Fish with crunchy Ritz-panko crumbs

 

As a kid, I really liked fish sticks. All that breading, no doubt, plus an excuse to slather on tarter sauce. This recipe needs none, but it has some of that same crust crunch factor on top. A white wine/lemon pan sauce elevates it from just kid fare.

Baked cod with garlic and herb Ritz crumbs

Adapted from “Modern Comfort Food” by Ina Garten, as published in the Star Tribune Sunday Taste section

Ingredients
2 tablespoons olive oil
1½ to 2 pounds cod fillets
½ cup Ritz cracker crumbs (grind 15 crackers in a food processor)
⅓ cup panko
2 tablespoons fresh parsley
2 teaspoons chopped fresh garlic
Zest of half a lemon
3 tablespoons butter, melted
¼ cup dry white wine
2 tablespoons fresh lemon juice

Method
Preheat oven to 400 degrees. Select a baking dish that’s just large enough for your fish. Pour in the olive oil and tilt it to coat the pan. Place fish in pan, turning to coat fillets. Season with salt and pepper. Bake for 10 minutes.

While fish bakes, in a small bowl combine cracker crumbs, panko, parsley, garlic and lemon zest. Mix in melted butter to moisten. Set aside.

Remove fish from oven. Pour wine and lemon juice directly over the fish. Press crumb mixture onto fish. Return to oven and bake an additional 12 minutes until fish flakes easily. Serve with pan juices.

 Rating: Super fast, super tasty, absolutely repeatable. I made it for Sunday supper, but it's a perfect weeknight quick-prep. I'd say you can serve it to guests without chagrin.